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Prue Keelan's Seafood Cocktail Sauce

This fun and unusual sauce can be used with any variety of cooked shellfish such as lobster, crab meat, Moreton Bay bug meat or cooked prawns. It will keep for a week in the fridge and you can vary the amount to suit your needs.

Ingredients: (Serves 4)

1/2 cup vanilla icea cream (light)

100ml tomato sauce

1 tablespoon Worcestershire sauce

1 tablespoon sweet chilli sauce

1 tablespoon spicy red sauce (Fountain is suggested)

3 drops Tabsco sauce

1 tablespoon sherry

Small squeeze of lemon juice to taste

Freshly ground black pepper to taste

Method:

Use a fork to thoroughly combine all the ingredients in a bowl.

Cover with cling film and chill overnight in the refrigerator.

Place bite-sized portions of your favourite seafood on a bed of lettuce or mixed salad, add a dollop of sauce over the top and serve.